Creamy Chickpea Cauliflower Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Cauliflower Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Cauliflower Curry Bowl

Enjoy a warm, comforting bowl of creamy chickpea cauliflower curry featuring tender chickpeas and lightly spiced tofu merged with cauliflower and fresh greens in a luscious coconut curry sauce. Perfectly balanced and aromatic, this dish brings together a medley of textures and flavors that are both satisfying and wholesome.

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NUTRITION

539kcal
Protein
32.9g
Fat
19.1g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

175g firm tofu

1 cup chopped cauliflower (107g)

1/4 cup light coconut milk (60g)

1 cup raw spinach (30g)

1/4 cup chopped onion (40g)

1/2 medium tomato diced (60g)

1/2 tsp olive oil (approx. 2.3g)

1 tsp curry powder

2 cloves garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas; cut the tofu into cubes.

  • 2

    Heat olive oil in a large pan over medium heat and sauté the chopped onion and minced garlic until translucent.

  • 3

    Add curry powder and stir for about 30 seconds until fragrant.

  • 4

    Stir in the tofu cubes and lightly brown them on all sides.

  • 5

    Add the chopped cauliflower and continue to sauté for 3-4 minutes.

  • 6

    Pour in the coconut milk and add the chickpeas, then bring the mixture to a simmer.

  • 7

    Mix in the diced tomato and spinach, and cook until the cauliflower is tender and spinach wilts, about 5-7 minutes.

  • 8

    Season with salt and pepper to taste, and serve warm in a bowl.

Creamy Chickpea Cauliflower Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea Cauliflower Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Cauliflower Curry Bowl

Enjoy a warm, comforting bowl of creamy chickpea cauliflower curry featuring tender chickpeas and lightly spiced tofu merged with cauliflower and fresh greens in a luscious coconut curry sauce. Perfectly balanced and aromatic, this dish brings together a medley of textures and flavors that are both satisfying and wholesome.

NUTRITION

539kcal
Protein
32.9g
Fat
19.1g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

175g firm tofu

1 cup chopped cauliflower (107g)

1/4 cup light coconut milk (60g)

1 cup raw spinach (30g)

1/4 cup chopped onion (40g)

1/2 medium tomato diced (60g)

1/2 tsp olive oil (approx. 2.3g)

1 tsp curry powder

2 cloves garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas; cut the tofu into cubes.

  • 2

    Heat olive oil in a large pan over medium heat and sauté the chopped onion and minced garlic until translucent.

  • 3

    Add curry powder and stir for about 30 seconds until fragrant.

  • 4

    Stir in the tofu cubes and lightly brown them on all sides.

  • 5

    Add the chopped cauliflower and continue to sauté for 3-4 minutes.

  • 6

    Pour in the coconut milk and add the chickpeas, then bring the mixture to a simmer.

  • 7

    Mix in the diced tomato and spinach, and cook until the cauliflower is tender and spinach wilts, about 5-7 minutes.

  • 8

    Season with salt and pepper to taste, and serve warm in a bowl.